Laoganma twice-cooked pork
The accessories of twin-cooked pork can be matched according to personal tastes. Dried tofu, carrots, ginger, bitter gourd, dried sweet potatoes, etc. are all okay. Twin-cooked pork is a dish that Sichuan people like to cook all year round, so the accessories are all based on the seasonal vegetables. When I was in my hometown, my grandma even made me sesame cake twin-cooked pork. I personally prefer to eat twin-cooked pork with ginger, but these accessories are not common in Beijing, so today I will teach you a common accessory. It is just as delicious.
Recipe Recommendations
- pork belly appropriate amount
- pepper appropriate amount
- onion appropriate amount
- green garlic appropriate amount
Steps for Laoganma twice-cooked pork
1
Put the whole piece of pork belly in a dry heat pot and scalm the skin until it is golden yellow. Make a pot of boiling water, add two slices of ginger and an star anise, and cook the scalded pork in the boiling water until it is seventy ripe. Use a chopstick to easily pierce through and remove and slice it into slices for later use.2
Cut pepper, onion, and green garlic well.3
Put a little cooking oil into the pan, moisten the bottom of the pan, add the cut pork and stir-fry, with less oil on the base, because the pork will produce oil. After stir-frying, remove it for later use. Add Pi County watercress, garlic slices, Laoganma sauce, soy sauce, and cooking wine to stir-fry until fragrant, then add the pork and continue to stir-fry, and then add pepper, onion and green garlic in turn continue to stir-fry.4
Because Pi County Douban, Laoganma, and Light Soy Sauce all contain salt, add a little salt, chicken essence and a little white sugar to season before starting the pot according to personal taste and serve the pot.